Good morning, breakfast enthusiasts! Are you tired of the same old boring breakfast routine? Are you looking for a new and exciting way to kick-off your day? Look no further! In this article, we will embark on a culinary journey, exploring the tantalizing flavors of a slow cooker Mexican breakfast casserole. Get ready to indulge in a symphony of spices, savor the richness of eggs, cheese, and chorizo, and experience the comfort of a warm and hearty casserole. Let's dive right in and discover the secrets to creating the ultimate slow cooker Mexican breakfast casserole that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
SLOW-COOKER MEXICAN BREAKFAST CASSEROLE
All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
- In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
- Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
- Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.
Nutrition Facts : Calories 540, Carbohydrate 20 g, Cholesterol 265 mg, Fat 2 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 0 g
SLOW-COOKER MEXICAN BREAKFAST CASSEROLE RECIPE - (4/5)
Provided by á-179252
Number Of Ingredients 11
Steps:
- In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom. Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas. Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set 5Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.
Tips:
- Prep ahead: Save time in the morning by chopping vegetables and assembling the casserole the night before. Simply refrigerate it overnight and pop it in the slow cooker in the morning.
- Choose the right sausage: Use a spicy or mild sausage, depending on your preference. If you like a bit of heat, chorizo is a great option. For a milder flavor, use breakfast sausage or Italian sausage.
- Don't overcook the eggs: The eggs will continue to cook in the slow cooker, so it's important not to overcook them initially. Cook them until they are just set, but still slightly runny.
- Add your favorite toppings: Once the casserole is cooked, top it with your favorite toppings such as shredded cheese, sour cream, salsa, or guacamole. You can also add a side of fruit or toast.
Conclusion:
This slow cooker Mexican breakfast casserole is a delicious and easy way to start your day. With its simple ingredients and customizable toppings, it's a recipe that everyone will enjoy. So next time you're looking for a hearty and flavorful breakfast, give this recipe a try.
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